| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mcrecipe, Pork | 4 | Servings | |
INGREDIENTS
| 2 | T | Brown sugar |
| 3/4 | t | Salt |
| 1/4 | t | Ground black pepper |
| 3 | Garlic cloves, crushed or | |
| pressed | ||
| 1 | lb | Pork tenderloin, sliced 1" |
| thick | ||
| 2 | t | Olive oil |
| 1/2 | c | Dry white wine |
| 2 | T | Red wine vinegar |
| 1 | t | Cornstarch |
| 1/4 | t | Dried oregano leaves |
| 1/2 | c | Pitted prunes, coarsely |
| chopped | ||
| 1/4 | c | Pitted green olives |
| coarsely chopped | ||
| 2 | T | Capers, drained |
INSTRUCTIONS
On waxed paper, combine brown sugar, salt, pepper, and garlic; use to coat pork slices. In nonstick 12-inch skillet over medium-high heat, heat olive oil. Add pork slices and cook until lightly browned on both sides and pork just loses its pink color on the inside, 5 to 7 minutes. Remove pork to plate. In 1-cup glass measuring cup, mix wine, vinegar, cornstarch, and oregano until well blended. Add cornstarch mixture to skillet; cook, stirring constantly, until slightly thickened, about 1 minute. Return pork slices to skillet; add prunes, olives, and capers; heat through. Each serving: About 245 calories, 25 g protein, 22 g carbohydrate, 6 g total fat (1 g saturated), 64 mg cholesterol, 840 mg sodium. Copyright © 1995 The Hearst Corporation; all rights reserved Notes: Cooked with a peppery brown sugar and garlic coating, this dish is delicious with Sun- dried Tomato & Green Onion Couscous and steamed green beans. Work Time: 15 minutes; Total Time: 23 to 25 minutes. Buster for McRecipe by Pat Hanneman (kitpath) feb98 Recipe by: Homearts Recipe Archive Posted to MC-Recipe Digest by KitPATh <[email protected]> on Feb 26, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 374
Calories From Fat: 116
Total Fat: 13g
Cholesterol: 106.6mg
Sodium: 895mg
Potassium: 813.8mg
Carbohydrates: 22.6g
Fiber: 3.8g
Sugar: 7.3g
Protein: 36.8g